Cook the beef sous vide with Joule, and then finish the joint in the oven for a perfect crispy outside. The recipe calls for a ready-made demi-glace meat stock — can I make my own? Yes, indeed — in fact, we have a recipe for it here.
What other roasts can you cook sous vide? For something adventurous, try Venison or Wild Boar. To find your own perfect time and temperature, use the Joule App. It gets its name from the silvery connective tissue on its surface. A herb rub is optional, but will give the roast a nice aroma, texture, and look. No vacuum-sealing is required for this recipe. Place a trivet beneath the pot to help protect your countertop, or use whatever precautions you normally would when exposing your counter to a dish, pot, or pan you just removed from the oven or stove.
If you can, clip it to the side and make sure that the food is completely under water. Tip: If your bag floats to the top, add a spoon inside it to weigh it down.
Pick and finely chop the herbs and transfer to a bowl. Or is it a mostly tough cut that needs ample time for connective tissue to break down? Every cut has its own particular needs.
Tender cuts with little connective tissue can take high, dry heat. This creates delicious browning on the outside without overheating the muscle inside. Steaks and other small tender cuts take well to quick cooking methods like grilling, pan searing, and frying. Larger cuts like prime rib are good candidates for roasting. I like to start in a hot oven—just long enough to brown the surface—and then lower the heat for the remaining cooking time to let the heat slowly diffuse through the meat, until it reaches the temperature and color I want.
Tougher cuts with lots of connective tissue do best with gentle, moist heat and lots of time. The slow, low-heat cooking allows connective tissue to break down into soft, silky gelatin, which gives the braise or stew a wonderful, rich mouth-feel. A couple of things though: 1. Cell76, you should mind your own business and extract useful information out of what they said. When you refer to "protein fibers" it makes it sound like meat contains dietary fiber which is in fact found only in plants.
Perhaps it would be better to call them protein strands. I signed up in this website to comment about how I feel bad. If we know you then we will know your mother in low! Already a subscriber? Log in. Get the print magazine, 25 years of back issues online, over 7, recipes, and more. Start your FREE trial. Fine Cooking. I had preheated a 6 qt pot full of water to F. Place a saucer upside down in the bottom. I placed the bag in the water which soon cooled to F. Internal temp reached F at 90 minutes and F after 2 hours 45 minutes, the bag is also trying to float I weighed it down.
My no fail method that has served me well with roast beast is to trim up the roast take most of the fat layer off the outside , rub it with meat tenderizer and whatever spices I wish to season it with that day and place it on a V-rack in a roasting pan. I place 1 can of beef broth in the bottom of the roasting pan with any aromatic vegetables I may wish to.
I place a meat thermometer into the roast and place the pan in a pre-heated blazing hot degree oven for 15 minutes to sear the outside of the meat. I then lower the temperature to degrees and roast the meat until the thermometer says degrees internal temperature. I baste the meat every minutes while it's cooking with the broth and drippings in the pan. I add some water if the broth has evaporated too much. That's it. Works every time and I have perfectly medium rare roast beef.
I make gravy out of the pan drippings deglazed with more stock, red wine or whatever I have handy. I'll run the drippings and yummy bits through the blender with the pan vegetables if I want a thicker, more flavorful gravy. Katie : What is the cut of beef you use?
And does using meat tenderizer the same day really make a difference for such a thick cut or is it just wishfull thinking? At this moment inspired this thread I have a 3 lb.
I will probably save it for tomorrow, as with anything braised it's always better the next day. This will make a dynamite pasta as leftovers! Why is my roast beef always tough? Share More sharing options Followers 0. Prev 1 2 3 Next Page 1 of 3. Recommended Posts.
Susan Posted December 10, Posted December 10, Hi everyone, I'm pretty new to eGullet and thought I'd see if anyone has advice about a vexing problem I've had for 18 yrs. Link to comment Share on other sites More sharing options Lori in PA Posted December 10, Put roast in pot.
Sprinkle with salt and pepper. Smear a little prepared horseradish over the top of it, if you're so inclined. Put on the pot lid. Susan, Welcome to eGullet! How long do you cook the roast beef? How many minutes per pound? How do you and your husband like your meat? Russell J. Wong aka "rjwong" Food and I, we go way back UnConundrum Posted December 10, Susan, IMHO, once you've decided on the cut and quality, the most important thing is taking your time.
The down side to the low temps is that it takes much longer to finish the roast. What I love to eat :. I'm hardly an expert at beef roasting, but I think there's a few different things you could look into: 1.
Ellen Terris Brenner Examiner. Topic Starter. It's price will probably fall somewhere inbetween If you can't afford the prime rib I certainly can't, at least on a frequent basis and don't have access to a commercial slicer, follow Lori's advice and just do pot roast. Bob Libkind aka "rlibkind" Robert's Market Report. Posted December 10, edited. Jmahl Posted December 10, Slice thin - enjoy. Jmahl Posted December 11, Posted December 11, Behemoth Posted December 11, Generally cannot trust the temperature indications on the dial on an oven temperature control.
So, to know the real actual temperature, you need to measure the temperature, with a thermometer, inside the oven. Since a thermometer might fail, you should have and use more than one. If you use, say, three thermometers inside the oven and all three agree, then you know the temperature inside your oven.
This is just what I do. In my oven, the thermometers are all inexpensive, not electronic, bought from a shrink wrapped card hanging on a hook in a gadget section of a grocery store. So far, all three of these thermometers always read the same. Once my oven is at a steady cooking temperature, usually the dial on my oven thermostat reads 75 F lower than the thermometers inside my oven. To keep these thermometers from falling through the slots in the oven rack, I have them resting on a folded sheet of aluminum foil.
This temperature is by far the most important single piece of information for getting good results in roasting. I have several and would suggest that you do also. It is from Taylor and is glass with a red liquid inside and a stainless steel scale attached to the outside.
Log In or Sign Up to comment. Entertaining The Ultimate Guide to Thanksgiving by Kristin Donnelly The best way to cook a stress-free dinner is to think ahead, which is why we've created this comprehensive Trending Discussions. Thanksgiving Holidays Meal Planning. Stoves Induction Cooking Cooktops. Updated 8 hours ago 4 comments. Roast Beef. Thanksgiving Holidays Main Dish.
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